Ingredients

Ingredients For the lamb neck chops

• 1-2 tbsp olive oil

• 4 lamb neck chops, trimmed

• 100g/3½oz onion, finely chopped

• 100g/3½oz carrot, finely chopped

• 100g/3½ oz leek, finely chopped

• 3 garlic cloves, finely chopped

• 3 salted anchovy fillets in oil, drained

• 1 small handful fresh parsley stalks

• 500ml/17½fl oz lamb stock

For the artichokes

• 1 globe artichoke

• 1 lemon, juice only

• 12 baby artichokes

• 1 tbsp olive oil

• 1 carrot, finely chopped

• 1 onion, finely chopped

• 60g/2oz Serrano ham, chopped

• 3 salted anchovy fillets in oil, drained

• 1 sprig fresh thyme

• 1 bay leaf

• 2 garlic cloves, chopped

• 100ml/3½fl oz white wine

• 1 litre chicken stock

• 100g/3½oz panko breadcrumbs

• 50g/2oz cold butter

• 3 tbsp chopped fresh parsley

For the garlic aioli

• 1 bulb garlic, peeled

• 1 litre/1 pint 15fl oz full-fat milk

• 2 sprigs fresh rosemary

• salt and freshly ground black pepper

• 2 free-range egg yolks

• 200ml/7fl oz olive oil

For the potato

• 50g/2oz butter

• 1 onion, finely sliced

• 500g/17½oz Desiree potatoes, peeled and thinly sliced

• salt and freshly ground black pepper

• 300ml/10½fl oz chicken stock

For the lamb rumps

• 1-2 tbsp olive oil

• 2 lamb rumps

• salt and freshly ground black pepper

For the sauce

• 1-2 tbsp olive oil

• lamb trimmings (see above)

• 100g/3½oz carrot, finely chopped

• 100g/3½oz leek, finely chopped

• 100g/3½oz onion, finely chopped

• 2 garlic cloves

• 100ml/3½fl oz white wine

• 40ml/1½fl oz sherry vinegar

• 600ml/20fl oz lamb stock

• 50g/2oz chopped black olives

For the vegetables

• 12 baby carrots

• 8 asparagus spears, woody ends trimmed

• 50g/2oz broad beans (podded weight)

• 50g/2oz butter

Description

This Dish Features Lamb-stuffed Baby Artichokes, Roasted Lamb Rump And A Piquant Garlic Aioli.

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